Easy Apple Crisp and a book by Nancy Lee Badger

 

This week's shared recipe might not be a low sugar treat, but it is quick and easy and devouring apples can help keep you young.

Nancy's Easy Apple Crisp

4 Cups peeled, sliced apples

3/4 Cup packed brown sugar

1/2 Cup all-purpose flour

1/2 cups rolled oats (I use quick oats)

1 teaspoon cinnamon

1/4 to 1/2 teaspoon all spice or pie spice mix

1/3 Cup cold butter, cut into cubes

Preheat oven to 375 degrees F. Place apple slices in an ungreased 8 inch baking dish.

In a bowl, combine brown sugar, flour, oats, and spices. Cut in the butter until crumbly. Sprinkle over apples.

Bake 30-35 minutes or until apples are tender. Let cool or serve warm with a scoop of vanilla ice cream. Yum!

This recipe reminds me of when we went apple picking with our two boys in the orchard up on a hill in New Hampshire. Fresh and juicy! Since my second book in my Opportunity Falls series starts in New York City but ends up in New Hampshire's White Mountains, I thought this recipe and book would go well together.

Making food from scratch with no preservatives is a healthy alternative to store-bought. Entertainment during this pandemic is also healthy to a person's well-being so remember to READ BOOKS. 

The full-length novel is available at a fantastic low price. The print version is available as well. Find all buy links HERE

Please keep warm & stay healthy!

Nancy Lee Badger

Oven-Fried Pecan Chicken from Author Nancy Lee Badger

Romance might be in the air, but the weather across most of the United States is deplorable. For a little bit of southern comfort food to lift your spirits, please consider today's recipe...

Nancy's Oven-Fried Pecan Chicken & Honey

Preheat oven to 450 degrees F

You will need a cookie sheet with edges and a wire rack to set inside. Cover sheet with foil for easier clean-up. 

1 1/2 Cups crushed stuffing mix or plain bread crumbs

3/4 Cup pecans, chopped

1/3 Cup all-purpose flour

6 boneless chicken breasts cut into tenders

Nonstick cooking spray

3/4 teaspoon salt

whites from 3 large eggs, lightly beaten in a bowl

honey

Spray wire rack with nonstick spray. Mix crumbs and pecans on a plate or piece of waxed paper. Spread flour on another plate or waxed paper. Dip chicken pieces in flour to coat, then into eggs mixture, then roll in pecan mixture to coat well. Place on rack. Spray both sides of chicken with cooking spray. Sprinkle with salt. Bake 20 minutes in a 450 degree oven, turning once at 10 minutes. Chicken should be lightly browned, juicy, and no longer pink.

Turn off oven and drizzle top with honey. Let remain in oven another 2 minutes. Serve with rice, mashed potatoes, or fries.

Yes, you can make this without honey, but the sweetness is lovely. This meal has lots of protein from the chicken and nuts. Making food from scratch with no preservatives is a healthy alternative to store-bought. 

Entertainment during this pandemic is also healthy to a person's well-being so remember to READ BOOKS. 

To match the flavor of my recipe and for a quick, romantic, hot, and adventurous story, please consider Southern Fried Dragon.

This novella is a quick read packed with a dragon looking for a new life, an evil dragon bent on bringing her home, and a young soldier that saves her on the eve of the American Civil War. Buy Links are HERE

Please keep warm & stay healthy!

Nancy Lee badger

Lee's Sugar-Free Pumpkin Pie shared by Author Nancy Lee Badger

Lee Lampe Puzzo was my cousin. She was also my Maid-of-Honor many moon's ago. She passed away in 2018 but her memory lives on every time I make her yummy pumpkin pie. Diabetics must watch their sugar intake while still eating a healthy 'sweet' dessert, and this hits the spot! Give it a try and you will find that you really do not miss the added sugar at all. 

Lee's Sugar-Free Pumpkin Pie 💘

Preheat oven to 425 degrees F (you will need to turn down the heat part way through baking)

Pastry for 9 inch pie (I use a frozen pie shell)

3/4 cup artificial sweetener like Splenda (Lee suggested 18 packets of Equal)

15 oz. can Libby's Pumpkin

12 oz. can Evaporated Skim Milk or 2% Evaporated Milk (I can never find skim)

1 teaspoon cinnamon

1/8 teaspoon ground cloves

1/4 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon nutmeg

3 eggs, beaten

aluminum foil

💘Mix all ingredients and pour into a pie shell. Place pie pan on a cookie sheet with edges in case it spills over. Cover edges with three strips of two inch wide foil to prevent burning. Bake at 425 degrees F for 15 MINUTES. Reduce heat to 350 degrees and bake for 40-45 minutes or until there is no wobble and an inserted knife comes out clean. Move to a rack and cool. Cover and refrigerate.💘

Slices can be heated in a microwave for about 20 seconds. Serve with sugar-free Cool-whip.  

This pie contains protein, calcium, fruit and is a healthy alternative to sugary desserts. Entertainment during this pandemic is also healthy to a person's well-being so remember to READ BOOKS. 

💘For a quick, romantic, hot, and adventurous story, in time for Valentine's Day, consider this book set in New York City and Long Island (where Lee & I grew up!)💘

Blurb: A starry-eyed romantic grows up fast when the man of her TV dreams comes to town. Lust, and secret glances, start to heat amid an enraged father and a kidnapped child.

💘Available in digital & PRINT💘

Find all Buy Links HERE

Choc-Chip Scottish Shortbread from Author Nancy Lee Badger

I have shared this recipe in the past when I was promoting one of my first novels.

MY HONORABLE HIGHLANDER was a very successful self-published novel, the first in a series. I appeared as a guest on a blog that featured author's books and recipes. Since my characters enjoyed Scottish shortbread, I shared this yummy and easy recipe. 

The book is available many ways (see below) The idea came to me while volunteering with my family at the NH Highland Games. The games were canceled last fall, so I fill my days baking and sharing recipes.

Nancy's Chocolate-Chip Scottish Shortbread

Preheat oven to 375 degrees F. 

1 Cup butter, softened

1 Cup sugar

2 teaspoons vanilla

1/2 teaspoon salt

2 Cups all-purpose flour

1 Cup semi-sweet chocolate chips (optional)

Beat together butter and sugar. When light and fluffy, add vanilla and salt. Slowly add the flour and mix well. Gently fold in the chocolate-chips. 

CHOICE #1: Divide in half. Press into two 8 inch round pans, or 9 inch springform pans, or shortbread molds. Bake at 375 degrees for about 18 minutes, checking that the edges are golden and the middle looks fairly solid. Makes 16 thick, soft wedges.

CHOICE #2: Divide into four sections. Place in four pans and bake each about 12 minutes. Makes 32 thinner wedges.

Do not overcook! When you bring the pans out of the oven, score the cooked dough into wedges using a fork. Cool completely. Turn pans upside down on racks to fully cool. Break apart and enjoy!

These cookies contain calories and are vERY filling, so pair them with a bowl of fruit and a hot cup of Highland tea. 

Entertainment during this pandemic is healthy to a person's well-being so remember to READ BOOKS. 

For a romantic, hot, and adventurous story set in New England and Scotland, please read:

Audio Book available at:

AMAZON

AUDIBLE

EBOOK @ AMAZON

ALL OTHER LINKS

PRINT

PART OF A 4-BOOK BOXED SET

AMAZON